BSc (Hons)Nutrition and Food Science

Study location	United Kingdom, Guildford, Surrey
Type	Bachelor courses, full-time
Nominal duration	3 years
Study language	English
Awards	BSc (Hons)
Course code	BD46

Entry qualification

High school / secondary education (or higher) A level grades ABB. GCSE English Language and Mathematics at grade C or above (or equivalent). Two science A-levels – Chemistry, Biology, Physics or Mathematics (Chemistry or Biology preferred) The entry qualification documents are accepted in the following languages: English. Often you can get a suitable transcript from your school. If this is not the case, you will need official translations along with verified copies of the original. You must take verified copies of the entry qualification documents along with you when you finally go to the university.

Language requirements	English Accepted proof of proficiency: Cambridge English, IELTS, TOEFL, Certificate in Advanced English (CAE) or other equivalent IELTS: 6.5 (with a minimum of 6.0 in each band) TOEFL (IBT): Overall score of 80 or above, with at least 17 in Listening, 17 in Writing, 18 in Reading and 20 in Speaking CAE: Overall score of 169 or above, with at least 162 in each component

Other requirements	At least 1 reference(s) should be provided. A motivation letter must be added to your application.

More information	surrey.ac.uk/../nutrition-and-food-science

Overview

Interested? To learn more about this study programme, entry requirements and application process, please contact one of our consultants in a country nearest to you.

Career opportunities

Over the last decade our employment figures have been amongst the best in the UK, with impressive salaries being paid. We place 85 per cent of our graduates into graduate-level jobs, compared with the national average of 66 per cent. Our graduates have found exciting careers in the major food companies and retailers worldwide.

An important aspect of food science is understanding the crucial link between diet and health so that foods can be developed which have maximum nutritional value. You could be involved in exciting research in the potential and most recent applications of food science, the development of novel foods.

These include foods with new synthetic ingredients which are used to replace fats or lower cholesterol uptake, foods with novel health-promoting extracts from plants, or foods that have been altered by genetic manipulation.

You will find our graduates in schools, hospitals and boardrooms. You will not, however, find them unemployed. You can see this by looking for Surrey amongst the top universities for employment in both general and subject-specific league tables.

The majority of our graduates go immediately into the job market, and positions often follow naturally from a successful professional placement, but further study comes a close second. This includes taught MSc programmes and PhD studentships.